• 1 small onion, finely chopped
• 1/4 cup butter
• 1 tablespoon ginger, minced
• 1 teaspoon paprika
• 1 teaspoon cayenne
• 1 teaspoon ground cumin
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/3 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 14 ounces tomatoes, crushed
• 1/4 cup dry red wine
• 1/4 lb beef stew meat

Directions
Preheat oven to 325°F. Melt butter in roasting pan. Brown the stew meat in roasting pan, for approximately 10 minutes. Add onion in the last few minutes. Add the ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves and allspice. Combine and cook for about one minute then add tomatoes and wine. Cover pan and bring to a medium simmer. Place in oven for approximately 2 hours. Add water or broth 1/2 cup at a time when necessary (if stew is drying out). Stew is done when meat can be easily penetrated with a fork.

Serves 6

• 6 green chilies (skinned, seeded and chopped)
• 2 teaspoons fresh ginger, peeled and chopped
• 4 garlic cloves
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup red wine
• 2 lbs sirloin steaks, cut in 1/2 inch strips
• 6 tablespoons oil
• 2 cups onions, chopped
• 2 bell peppers, cut in strips

Directions
Puree chiles, ginger, garlic, spices, and wine to a smooth paste. Brown beef in hot oil. When consistently browned, eliminate and drain off all but two tablespoons oil. Sauté onion in the oil until soft but not browned. Add the bell peppers and sauté for an extra 3 minutes. Add the chile puree and bring to a boil, stirring continuously. Add the beef and mix until strips are coated with sauce. Decrease heat and simmer for 10 minutes more until the beef is finished.

Serves 6